Vegan Three Bean Pumpkin Chili
This Vegan Three Bean Pumpkin Chili is a hearty, filling recipe that's perfect for fall. The best part? It's ready in under an hour! Grab your favorite toppings and make this easy weeknight dinner tonight!
Equipment
- heavy-bottomed pot or dutch oven
- cutting board
- measuring spoons
- measuring cups
- chef's knife
- wooden spoon
Ingredients
- 3 tbsp avocado oil
- 1 yellow onion diced
- 1 green bell pepper diced
- 2 red bell pepper diced
- 1 sweet potato peeled and diced
- 1 jalapeño minced
- 5 cloves of garlic minced
- 2 tsp salt
- 1 tsp fresh ground black pepper
- 1/2 tsp ground cinnamon
- 3 and 1/2 tsp ground cumin
- 3 tsp chili powder
- 2 cups vegetable broth
- 1 14 oz can fire-roasted diced tomatoes
- 1 28 oz cans diced tomatoes
- 1 15 oz can pinto beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can black, drained and rinsed
- 1 15 oz can pumpkin purée
Instructions
- Heat 3 tbsp avocado oil over medium heat until glistening. Then, add diced onion, bell pepper, and jalapeño. Stir with a wooden spoon and allow the veggies to cook for about 5 minutes, or until the onions are slightly translucent.
- Next, add the garlic, salt, black pepper, cumin, and chili powder. Stir to coat the veggies in the seasonings evenly, then allow them to cook for 1-2 more minutes.
- Add the rest of your ingredients slowly (you don't want to splash!). Add the sweet potato, diced tomatoes, beans, veggie broth, and pumpkin purée. Stir to mix everything together before turning the. heat down to medium-low. Cover the pumpkin chili and set your timer for 30 minutes. Allow the chili to cook slowly, stirring often.
- Divide among bowls and add your favorite toppings such as sliced avocado and hot sauce!
Nutrition
Serving: 1.5cupCalories: 270kcalCarbohydrates: 47.1gProtein: 12.8gFat: 4.1gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gSodium: 807.2mgPotassium: 1074.5mgFiber: 15.8gSugar: 11.5g
Tried this recipe?Let us know how it was!